Ling burger with shallot and cider mustard relish

Ling burger with shallot and cider mustard relish

By
From
British Seafood
Makes
10
Photographer
David Loftus

I enjoy doing food festivals. Recently I was asked to run a stall selling fast-cooked food in our style, so I came up with these spicy ling burgers. We made 300 and sold out within 3 hours! They really are that good, so do try them. Great for the barbecue…

Ingredients

Quantity Ingredient
1.5kg ling fillets, skinned, pin-boned and diced
olive oil, for cooking
6 banana shallots, peeled and roughly chopped
8 garlic cloves, peeled and finely chopped
3 medium-hot red chillies, deseeded and finely diced
5 tablespoons flat-leaf parsley, chopped
3 eggs, lightly beaten
250g fresh white breadcrumbs
cornish sea salt
freshly ground black pepper

Shallot and cider mustard relish

Quantity Ingredient
olive oil, for cooking
4 banana shallots, peeled and finely chopped
200ml cider vinegar
1 litre dry cider
3 teaspoons thyme, chopped
200g caster sugar
4 apples, peeled and chopped
5 tablespoons wholegrain mustard

To serve

Quantity Ingredient
Granary bread, see cider bread rolls variation
200g rocket leaves, washed
3 beef tomatoes, sliced
100g Red wine shallots

Method

  1. First make the relish. Heat a little olive oil in a large pan and sweat the shallots for 2 minutes over a medium heat. Add the cider vinegar, cider, thyme and sugar. Heat, stirring until the sugar is dissolved, then bring to the boil. Let bubble to reduce until the liquor becomes syrupy. Add the chopped apples and cook until they are soft. Stir in the mustard and season with salt and pepper to taste. Transfer to a jar with a tight-fitting lid and leave to cool before sealing. (This relish will keep in the fridge for a couple of months.)
  2. To make the burgers, heat a frying pan over a medium heat and add a drizzle of olive oil. Sweat the shallots, garlic and chillies for 2 minutes, then remove to a plate and allow to cool.
  3. Working in 2 batches, blitz the ling in a food processor for 1 minute, then transfer to a large bowl. Add the shallot and chilli mixture, the parsley, eggs, breadcrumbs and some salt and pepper. Mix well, using your hands, until evenly mixed and well combined. At this stage it is best to fry off a little piece to taste for seasoning, then you can adjust the mixture, adding salt and pepper as necessary. When you are happy with the taste, divide the mixture into 100 g balls and mould them into patties. Lay on a tray and refrigerate until ready to cook.
  4. To cook the burgers, heat your oven to 200°C. Heat a frying pan over a medium heat and add a good drizzle of olive oil. When hot, add the patties and fry for 2 minutes on each side. Transfer them to a baking tray and place in the oven for 3 minutes to finish cooking.
  5. Meanwhile, split your rolls in half. Drizzle the bottom halves with a little olive oil, then add some rocket leaves and a slice or two of tomato. Take the patties from the oven and place on the tomato. Add a few red wine shallots and a generous spoonful of shallot and cider mustard relish. Sandwich together with the tops of the rolls and serve with extra dressed rocket leaves and tomatoes on the side.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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